Tuesday, November 29, 2016

Bowling, Theatre,

I actually bowled fairly well on Monday. Not brilliant but... Matt was the same. Our Christmas luncheon was announced which will be on Dec. 19th. Last day of league bowling before the Christmas season. I have no doubt Matt and I will find ourselves there even so. Matt said on Sunday, he likes Sundays because it means we get to bowl on Mondays LOL. One of our league members was wearing a delightful pin today which was two bowling pins and a ball in sparkly gems. Not sure whether semi precious or precious. She said the pin was her mothers. I would love a pin like it. Using this picture reminds me that I was looking at an ad which the bowling alley would be placing and was asked if I could see what was wrong. I picked out one fault, what I didn't see was the pins depicted were 10 pin not 5 pin. I didn't realise the difference that 5 pin always have a blue ring around them and 10 do not.

Today, Tuesday, we are off to the Mandarin yet again to meet the friends we thought we were going to meet last week. Somebody suggested I screwed up the dates on purpose so I could go twice. Wish I' thought of that before. Anyway, I guess this will be our last visit this year. Wednesday is when we go to the local theatre to see the The Light Beneath the Seas with a National Geographic underwater photographer and his work. I am looking forward to that. Brian Skerry has spent some 10,000 hours under water taking photographs. It should be absolutely fascinating.

The picture for this recipe attracted my attention and then when I read it I thought it sounded somewhat different.

Green Shakshuka

Green Shakshuka
Say that three times fast! Watch closely toward the end of the cooking time and remove from oven when the eggs have plenty of wobble left in them.

3. Trim tough stems from remaining chard; separate leaves from ribs. Tear leaves into large pieces; chop ribs into bite-size pieces. Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook onion, stirring often, until starting to soften, about 5 minutes. Add chard stems, season with salt and pepper, and cook, stirring occasionally, until crisp-tender and onion is soft, 5–8 minutes. Working in batches, add chard leaves, letting wilt slightly before adding more; cook, tossing often, until all leaves are wilted, about 2 minutes. Pour in purée and use a spoon to create 8 small wells; crack an egg into each well. Sprinkle lightly with salt and harissa powder. Bake until eggs are just set, 20–25 minutes. Top with dill.

That pin sounds very unique and i hope you can find one similar to the one you saw. The documentary sounds quite good so will look forward to your review. Did you hear about this skating rink in japan. Some twit thought it would be cool to freeze actual fish so one can skate on top! He got a lot of flack so I think it is not in use now.

The pin sounds lovely. Is a pin the same as a brooch? I've started collecting brooches. I'll keep my eye out for you. Antique shops have things like that. If I find one I'll send it to you as a present.

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About Me

Happily married for 45 years, originally from the UK, living in Canada now. Interested in cooking, reading and wildlife conservation. Read more at http://satimaflavell.blogspot.ca/2009/02/fresh-fields-reading-and-recipes.html